Directions

1. Build up hot coals around a drip pan placed in the centre of the barbecue’s bottom section.
2. Place turkey directly on the grill above the drip pan.
3. Cover, open all vents and add extra coal as required.

1. Roast the turkey in a shallow foil pan either on very low or indirect heat.
2. The barbecue should remain covered during cooking.
3. You can add wood chips to a smoking pan to get more flavourful results.
4. Grilling should take about 1 hr per kilogram or 20 minutes per pound of turkey.
5. A digital meat thermometer should read 170F (77C) when the bird is done.

1. Grease a foil loaf pan with olive oil or line it with parchment paper.
2. Mix onion and fennel with 1 Tbsp (15 mL) oil and grill until lightly brown; let cool.
3. Dice onion and fennel, then mix with all remaining ingredients except drippings.
4. Place mixture into pan and barbecue for 1 hour.
5. When turkey is done, drizzle pan drippings over stuffing and return to barbecue at low heat until ready to serve.